Free crudite platter calculator. Enter servings to find the vegetables and dip in grams you need for a fresh crudite platter for a party.
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Enter the number of servings you plan to serve. This crudite platter calculator uses 120 grams of vegetables and 40 grams of dip per serving, so a veggie tray for a crowd is easy to plan. For 10 servings, you need 1200 grams of vegetables and 400 grams of dip. For 20 servings, you need 2400 grams of vegetables and 800 grams of dip. Crudite platter servings scale in direct proportion, and the sections below explain per-person roles, best vegetables, dips, make-ahead timing, and storage.
This crudite platter calculator uses a clear formula: vegetables grams equal servings times 120, and dip grams equal servings times 40. For 10 servings, the math is 10 times 120 equals 1200 grams of vegetables, and 10 times 40 equals 400 grams of dip. For 20 servings, you need 2400 grams of vegetables and 800 grams of dip. In pounds, 2400 grams is about 5.3 pounds and 800 grams is about 1.8 pounds. Dip converts too: 40 grams of dip per person is about 2 to 3 tablespoons, so 20 servings need about 40 to 60 tablespoons, roughly 2.5 to 3.75 cups of dip in total.
How much crudite per person changes with the role of the platter. Competitor guides suggest about 3 ounces per person for a side, 4 ounces for a spread, and 6 ounces for a main snack. Our baseline of 120 grams per person is about 4.2 ounces, which suits a spread or a generous side. For a light bite before dinner, plan a little less, about 90 grams per person. For a heavy appetizer party with no meal, plan more, about 170 to 225 grams per person. How much dip per person crudite guides also vary: about 2 tablespoons per person is a common baseline, while some guides suggest up to a quarter cup, and our 40 grams sits between those two figures. Crudite platter kids portions run about half an adult portion, so count each child as half a serving when you enter servings.
Best vegetables for crudite platter planning fall into groups. Classics: carrots, celery, cucumber, and bell peppers in several colours. Colourful additions: cherry tomatoes, radishes, broccoli florets, and cauliflower florets. Blanch-first vegetables: asparagus, green beans, and snap peas, blanched for about 1 minute and cooled in an ice bath so they stay bright and tender-crisp. Do you blanch vegetables for crudite? Only the blanch-first group benefits; carrots, celery, cucumber, and peppers are served raw. Cut vegetables into similar-sized sticks and florets so guests can pick them up easily, and keep colours apart on the board for a fresh look.
What dip goes with crudite is a matter of choice, and an odd number of dips looks best, so three dips suit most platters. Ranch suits classic vegetable sticks, hummus suits a Mediterranean platter, tzatziki suits cucumber and peppers, and green goddess suits a herb-forward board. Offer one creamy dip, one lighter dip, and one bold dip for variety. Dip goes in small bowls placed across the board, not poured over the vegetables, so the platter stays crisp. If one dip runs low, refill it from a chilled reserve rather than mixing a fresh batch on the board.
Can you make crudite ahead of time? Yes, in stages. Make dips up to 2 days ahead and refrigerate them covered. Cut vegetables up to 24 hours ahead, store them in water or damp towels in the fridge, and assemble the platter a few hours before serving. Crudite platter storage leftovers keep well: cut vegetables last 4 to 7 days in the fridge, and dips last 3 to 5 days. Freezing is not recommended, because thawed vegetables turn soft and dips split. Keep the platter chilled until serving, and return leftovers to the fridge promptly after the gathering.
Use this crudite platter calculator table as a quick check. For 10 servings, you need 1200 grams of vegetables and 400 grams of dip. For 20 servings, you need 2400 grams of vegetables and 800 grams of dip. For 50 servings, you need 6000 grams of vegetables and 2000 grams of dip. How do you pronounce crudite? Say crew-dee-TAY, from the French word for rawness, because a crudite platter is raw vegetables with dip. Crudite vs veggie tray is a framing difference, not a food difference: crudite sounds formal, veggie tray sounds casual, and the amounts are the same. Store bought veggie tray servings help as a cross-check: a 4 pound warehouse tray feeds about 16 people as a spread, and a 2.5 pound grocery tray feeds about 10.
Crudite is a platter of raw vegetables served with dip. The word comes from French and refers to rawness, and a crudite platter is the formal name for what many hosts call a veggie tray.
Pronounce crudite as crew-dee-TAY, with the stress on the last syllable.
Plan 120 grams of vegetables per serving, about 4.2 ounces. For a side, a little less works; for a heavy appetizer party with no meal, plan 170 to 225 grams per person.
Plan 40 grams of dip per serving, about 2 to 3 tablespoons. For 20 servings, that is 800 grams of dip, roughly 2.5 to 3.75 cups in total.
Yes. Make dips up to 2 days ahead, cut vegetables up to 24 hours ahead, and assemble the platter a few hours before serving.
Blanch only asparagus, green beans, and snap peas, for about 1 minute, then cool them in an ice bath. Serve carrots, celery, cucumber, and peppers raw.
Ranch, hummus, tzatziki, and green goddess all work well. Offer three dips for variety: one creamy, one lighter, and one bold.
Count each child as about half an adult serving. For 10 adults and 10 children, enter 15 servings in the calculator.
Cut vegetables last 4 to 7 days in the fridge, and dips last 3 to 5 days. Freezing is not recommended, because thawed vegetables turn soft and dips split.